Apart from the great taste and flavor I also like that the thepla are complete food with cereal, vegetable and dairy!! All these great features make them perfect healthy choice for packing in lunch box.
They taste amazing with Chhudno/ Murabbo or Mango Pickle!! They also gel well with Milk, tea and coffee!!
I like them hot off the tava, I love them smeared with cold ghee next day!! They stay good for at least a week if you make them properly!!
A lot of Gujaratis add sugar to their theplas, but we don’t!! Though I like the sugar version too, I have soft spot for the no sugar variety as that’s the one I’ve been eating all my life..
So here are my mom’s Doodhi na Thepla for you 🙂
Bottle gourd(lauki/doodhi) peeled and grated 300 gms
2 cups of Whole wheat flour
Salt to taste
2 teaspoon Dhana jeeru (Dhania jeera powder / Coriander and cumin powder)
2 teaspoon green chili, ginger and garlic paste
1/2 teaspoon turmeric powder
1/4 cup oil (quantity of this may vary based on type of flour)
1/4 cup curd
Oil for cooking
1) In a mixing bowl take whole wheat flour, add salt dhania jeera powder, chili ginger garlic paste, turmeric powder and oil to it. Mix well. When you hold the flour in your fist it should remain binded. If it is falling apart add 1 tablespoon oil and mix again.
2) Now add Grated lauki (bottle gourd) to it mix well (don’t give too much pressure else lauki will release a lot of water)
3) Knead the dough with curd. Add curd 1 tablespoon at a time. Keep the dough a little dry as the lauki will release water over time.
4) Take small lemon sized ball of the kneaded dough, roll it in dry whole wheat flour.
5) Roll it using a rolling pin on a well floured surface.
6) On a hot tawa (Skillet), apply some oil and grease it well and carefully drop the rolled thepla on it.
7) Flip the thepla once cooked on one side. Let it cook on the other side too.
8) Apply oil to this side before flipping again.
9) Once flipped, cook by applying pressure on the thepla, you can use a kitchen towel or spatula to do that. I use traditional datto.
10) Apply oil on the other side as well and flip. Cook by applying pressure in similar manner on other side too.
Repeat the same procedure for the remaining dough. Once properly cooled, store in an airtight container and enjoy them whenever hunger strikes..
1) It’s important to make thepla immediately as the lauki will keep releasing water and dough will become very sticky if left for longer.
2) Traditionally thepla are made of lauki and methi (fenugreek) but if you want you can experiment with spinach, carrot, Zuchhini, courgette or any other vegetable you fancy.